Help fight famine : how public eating places can help in the Famine Emergency Program

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HtwicHT f AMINE!

PUBLIC EATING PLACES

^jarTnelp in the Famine Emergency Program

The President's Famine Emergency Committee has asked
public eating places to conserve all food, particu-
larly wheat products and fats and oils, as part of
the overall program adopted to nelp relieve starva-
tion conditions abroad. It is a voluntary program to
help save lives. With nearly a nalf-million food
service establisnments in the country, tremendous
savings can be effected in this way.

It is estimated that about 65 million meals are ser-
ved daily to people patronizing public eating places!
You can perform an added service by helping to bring
to tne attention of tnese people tne need for and the
importance of food conservation pta.ctices in every
American home. By so doing, you will also secure in-
creased cooperation on the part of your patrons in
your efforts to achieve the requested reductions in
use of wheat products and food fats and in the elimi-
nation of food waste.

To help publicize the food conservation program
among your patrons:

1 ) Explain to your employees wny and how you are
participating. Enlist their cooperation. They
will then be in a position to answer satisfac-
torily the questions asked by your customers.

2) Use the conservation campaign messages and slo-
gans on menu cards, menu stickers, table tents,
doilies, wall poster, and other materials.

3) Tell your customers about the conservation
measures you have put into practice.

4) Carry the conservation message in your adver-
tisements and publicize actual savings.

Full participation in tne campaign requires both
rear-of -tne-house and f ront-of -the-house action to:
1") Conserve Wheat and Fat Products

2) Promote Servings of the More Plentiful Foods

3) Waste Notning

The following are a few of tne many detailed ways you
can nelp your country share its relative abundance
witn the starving people of other lands. The time
is NOW!

Conserve on Wheat and Fat Products

fhis is tne first "must" of tne campaign. These are
the foods that are most urgently needed and best
suited for snipment overseas.

Be thrifty with wheat products:

1) Discontinue the use of toast as a garniture
with main dishes; eliminate toast for decora-
tive purposes or under such dishes as eggs,
chicken a la king, chipped beef, etc.

2> Discontinue the practice of placing baskets of
rolls and bread on dining room tables.

3) Serve a single slice of bread or a roll with
the main course; let the customer ask for ad-
ditional serving.

4) Where possible, substitute open sandwiches for
the two- or three-bread slice type.

5) Feature more salads using cooked dressings in-
stead of oil dressings, or raw vegetable rel-
ish plates.

6) Reduce by 1/3 the number of crackers served
witn soups and cheese - -e liminate crackers with
tomato or fruit juice appetizers.

7) Reduce tne weignt of tne rolls made and tne
thickness of the bread sliced.

8) Eliminate tne custom of trimming toast and sand-
wich crusts. (^Coyifinued on psqe ^ )

U.S DEPAQtMEMT op AGPt c<jltur.e

OFFICE OP EMEliGeNCV FOOD PROfSftAM

PA-IO

Full cooperation of patrons of food
service estab I i snments Is essential
to the success of the Famine Emer-
gency Program. Appeals printed on
taDle tents, doilies, menu stickers
and posters as indicated in the
sketches on this page provide effec-
tive means of reaching these people.
Suggested messages, quotes and slo-
gans will be found on

Posfe

fs

•••

la on ^.-rF

taV>\e tents

MATS OR Si^OSSy PRtNTS Of THiS
EMBLEM A\/AflAaLE UPON /^OEST
W(^ITE — OFPlCe OF INFORMATION
U.S. DepARTM^NTOFA<iRICUl.TUR.e
washincston ^Sy D.C.

tic-in QUOTES • • • and MESSAGES

"Witn those who say, ' A/e are not doing enough' I
heartily agree - -because nothing that is humanly pos-
sible would be 'enough'." -- Clinton P. Anderson,
Secretary of Agriculture.

President Truman says

...."Our national self-respect and our duties as hu-
man beings demand that we do all we can to stop the
spread of famine."

We are anxious to cooperate with the President's Fam-
ine Emergency program. Won't you do your share to
help by eating less bread and rolls. Eat no more
than one slice of bread or one roll with each meal,
^lelp conserve on fats and oils.

Save and share!

^iianks

fie Ip Fight Famine!

..."I can only appeal to your pity and to your mercy
and sense of service. I know the heart of the Amer-
ican people will respond with kindliness and be ger.
erous to all the suffering. Will you not take to
your table an invisible guest?"

-- Herbert Hoover, Honorary Chairman
Famine Emergency Committee

We are cooperating with President Truman's Fam-
ine Emergency Program. Won't you do your part by
eating no more than one slice of bread or one roll
with each meal, and by using less spreads and salad
oi Is .

Save a little here and save a life over there.
Thanks

Vou Can Fignt Famine and Still Eat Well!

Wheat and wheat products and Fats and oils are
needed to alleviate hunger in the war-torn areas of
Europe and Asia.

You can help fight famine by reducing your con-
sumption of these foods and eating more fresn fruits
and vegetables which are new/ in abundant supply.

Try a fruit cocktail in place of that fancy des-
sert!

Let's cooperate witn the President's Famine Emer-
gency Proiram.

In Cooperation with the President's
Famine Emergency Program we are

....serving smaller portions of foods containing fats
and oils, and less bread and rolls per person. Full
portions or servings may be had upon request.

We are sure that you are as anxious as we are to
help save the hungry starving peoples of the war -torn
areas of the world. This can be done if we all do
our share in this emergency.

Save a Slice and Help Save a Life! !

President Truman requests

...your help in the fight against famine.

3o easy

...on bread and rolls. Eat no more than one witn

each meal.

If the average American would save two slices of
bread each day, the total saving per day would pro-
vide a day's bread ration for 20 million hungry peo-
ple abroad.

Save a little and help a lot.

President fruman asks your help:

Help fight famine. Millions of unfortunates in
war-torn Europe and Asia are threatened with starva-
t ion.

Saving a little here helps a lot over there.

yVon't you go easy on butter, margarine, salad oils
and oil dressings? A teaspoon of fat a day saved by
every man, woman and child in the United States will
mean over a million pounds of fat a day for shipment
to the hungry folks overseas.

Let's all help.

Thanks

"Our food program. .. involves the noblest words and
the noblest deeds of which mankind is capable. It
demands the best work of the best brains and tne
strongest backs. But remember this one thing! Nei-
ther words nor mere effort will suf f ice - -only food
will do the job." --

Clinton P. Anderson, Secretary of Agriculture

9) Rather than buying fresh bread to stuff meat
and poultry, use potatoes instead.

10) Serve breaded items only when no otner use can

be made of crumbs.
11") Eliminate 3-layer cakes for the period of the

emergency- -or serve plain cake or cookies.

12) Feature oatmeal as a hot breakfast cereal.

13) Eliminate rice, spagnetti, macaroni, vermicelli
and noodles in soups and chowders.

14) Occasionally use oatmeal in place of part of
the flour in breads and cookies.

15) Top meat pies with mashed potatoes instead of
pastry crust.

Be thrifty with food fats:

1) Serve only single-crust pies -- open-face or
deep dish.

2) Feature fruit desserts.

3) Bake, boil, broil, and stew meats, fisn and
poultry instead of frying.

4) Substitute cooked dressing for mayonnaise or
oil dressings as often as possible.

5) Render down all suet and fats (meat trimmings)
in surplus on meat products.

6) Save all drippings from broiling bacon for re-
use in seasoning and cooking.

7) Serve fried foods sparingly or not at all.

8) Instead of fried potatoes, serve them boiled,
baked, roasted, creamed, pars leyed , scalloped,
etc .

9) Serve potato chips, other fried foods or wheat
and cereal products witn beverages or other re-
freshments only upon request.

10) In neating fat, keep it below the smoking point.
Wnen it smokes, it breaks down chemically and
soon turns rancid. The proper frying tempera-
ture for most foods is around 375° F.

11) Prolong tne use of fats through proper Handling
and storage of all fats saved in cooking.

Promote Servings of the More Plentiful Foods

Unless we make full use of seasonally plent if ul foods,
market ^luts will develop and food will be wasted. A
pound of food wasted is worse than a pound not pro-
duced--time, energy, and transportation has been
spent needlessly when every minute counts, every ef-
fort is needed, and all transportation is strained
nearly to the breaking point.

Many of these plentiful foods will be nighly perish-
able--not suited for shipment abroad. Nevertheless,
through using them as alternates for products most
suitable for foreign shipment, they can contribute to
the relief of tne needy in devastated areas. We in

this country can make full use of the plentiful foods
and thereby reduce our demand for the toods— most ur-
gently needed abroad. ,

Be thrifty witn critical foods:

1) Plan more main dishes around the plentiful sup-
plies of poultry, eggs, and fresh and frozen
fish available in most parts of the country.

2) Feature seasonal vegetables on menus as vege-
table plate or dinner.

3) When fresh fruits are plentiful, make the most
of them for desserts.

4) Remember potatoes as an alternate for bread and
cerea Is .

If you wish to be informed each month as to the foods
expected to be in plentiful supply in your area,
write to your State office of the Production and Mar-
keting Administration, U. S. Department of Agricul-
ture, for their list of abundant foods.

Waste Not

Every pound of food saved through careful buying,
skillful handling, and proper cooking, will mean that
much more to assure that our Victory is complete.

6e thrifty with all food.

1) Encourage your customers to order no more thian
they can eat.

2) Carry back all economies to employees' meals.

3) Use leftover vegetables in soups.

4) Leftover cooked oatmeal may be used as thicken-
ing for gravies, soups, and stews.

5) Use any dry bread in pudding or in baked fruit
scallops made of slices or "fingers" of bread
combined with fruits and a little sweetening
and fat.

6) Prepare hash-brown or creamed potatoes from
left-over boiled potatoes; potato cakes from
mashed potatoes.

7) Store food properly to prevent avoidable spoil-
age.

8) Turn in to local butcner, renderer or other
collection point, all fat not suitable for use
as food.

itU. S. GOVERNMENT PRINTING OFFICE : 1946 0-693997

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